Cape Velvet Malva with homemade brandy ice-cream
Malva pudding is not only a South African staple; it is Madiba’s favourite pudding too!
There are so many versions of the pudding, but my mom’s recipe (with my addition of Cape Velvet) remains my favourite.
I have paired the pudding with a beautiful smooth ice cream, (which requires no ice cream machine) from one of my favourite local recipe books: Prickly Pears and Pomegranates.
When I first read the book I was convinced I had been accidentally swapped at birth and actually belonged to the Palmer family and should have been raised on a farm cooking daily feasts for lunch.
You do not have to be a chef armed with ramekins and dariol moulds to make perfect little puddings. Scoot off to Wespack for mini enamel mugs (R5) and follow my instructions below to serve both in the mugs or unmoulded.
NEVER try to double a portion of Malva pudding-it has to do with not doubling the bicarb but using a different ratio.
After trying unsuccessfully to double my favourite recipe, my friend and baking expert Julie, kindly sent word of my malva disasters off to her friends, and Angela Day’s (Jenny Kay) expertise saved the day (as well as my sanity).
Just make two batches. It is easier than trying to explain the precise science of raising agents, which still leaves me very perplexed.
This is as local and LEKKER as it gets!
Cape Velvet Malva
2 eggs
1 cup sugar
1 tablespoon golden syrup
1 ¼ cups flour
1 teaspoon bicarb
A pinch of salt
2 tablespoons butter
½ cup milk
1teaspoon balsamic vinegar
Sauce
1 ½ cups cream
¾ cup dark brown sugar
½ cup Cape Velvet English toffee cream
1. Beat eggs and sugar and add the syrup
2. Sift the flour , bicarb, baking powder and salt
3. Melt the butter and add the vinegar and milk then add this to the egg mix
4. Combine ingredients and place in a lightly greased dish (see below for individual portions)
5. Bake for 40-45 minutes @180 ˚C
6. Place the sauce ingredients in a pot to dissolve the sugar. Reduce for a few more minutes until the sauce starts to thicken
7. Pour sauce over the pudding
COOK’S notes:
To bake these individually:
• In enamel cups ( yields 8 full, 10 medium) bake for 20 minutes
• In ramekins (yields 6) bake for 25-30 minutes or firm to the touch.
Omit the ice cream, top with fresh berries and serve with a dusting of icing sugar instead
Brandy ice cream
2 teaspoon instant coffee granules
5 tablespoons (75ml) brandy
1 tin condensed milk
4 extra large egg whites
2 cups cream
½ cup caramelised pecans, cashews or peanuts chopped (or use peanut brittle or home- made praline)
1. Dissolve coffee in the brandy and add condensed milk
2. Whisk egg whites to stiff peaks and fold in the coffee mixture
3. In a separate bowl whip the cream and vanilla
4. Fold into mixture then fold in nuts
5. Freeze until ready to serve
COOK’S notes: vanilla paste, essence or extract may be added for flavour
Make the malva sauce in advance, cool some down and swirl it through the ice cream before freezing (DEELISH!)
Tags: cape velvet, malva pudding, no machine ice cream, pudding
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